You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!
PIN Sugar Free Keto Low Carb Lemon Bars
Little squares of luscious, SUGAR free lemon bars are WHAT IS UP this Summer.
Between the easy sugar free no bake keto cheesecake recipe for one and these, evening-need-a-sweet-treat kinda life has been DEFINED.
I know that you share this evening snack situation, so 20 BUCKS that you’re gonna be there right along with ME.
P.s I feel really safe making bets with you. On account of there being a screen in between us and you don’t know where I live. BUT, even if you did, I would still place bets on these heathy lemon bars.
Not that I’m a gamblin’ kinda gal, but these are just THAT GOOD.
These keto lemon bars are hailing from the ever-popular tropical paleo lemon bars recipe where we learned how to make paleo lemon bars with honey. Buuuut then ya’ll have been requesting easy healthy low carb recipes lately and I did NOT want anyone to be left out of the lemon-bar-lovin’ this Summer because that would be sad.
And no one likes being sad. Especially when gluten free lemon bars are involved because, liiike, FOOD AND DESSERT AND STUFF. It is all just too good to EVER have to be sad about.
So there. Sad crisis AVERTED.
What makes these the best lemon bars
These sugar free keto low carb lemon bars are everything that you could dream about:
- A little bit tangy
- Juuuuust the right level of sweetness
- BRIGHT and FRESH
- Crispy-crunchy AND creamy
- Made with only F-I-V-E wholesome ingredients
This just in: you’re gonna LOVE ‘em.
What can I use instead of monkfruit to make these lemon bars?
If you don’t have monkfruit on hand, you can use another low carb sweetener such as erythritol to make these sugar free keto low carb lemon bars. Or you can take a note from the original paleo lemon bars recipe and use honey, if you’re not out there doin’ the low carb dance.
Not sure what that looks like, but just wanted to give you THE SCOOP.
What can I use instead of coconut flour?
As coconut flour is SO different from any other flours, I don’t recommend making any substitutions. I’ve not tested anything else and don’t think any other flours will work as a 1:1 sub. But, hey, if you try it and it works, LEMME KNOW.
I knew you were going to have questions, so I beat you to the answers PUNCH.
Speaking of punch, the lemon level in these bites of sweet and sour bliss? SO PERFECTLY PUNCHY.
It’s the kind of lemon that hits you SQUARE in the taste buds but “without making your face do that weird pucker thing” (Mr. FFF’s exact words) and then swirls of sweetness tingle your tongue, tying all the flavors up in a way that makes you feel VYR VRY good about your life choice to eat 10 lemon bars for dinner instead of that veggie-packed Mediterranean low carb broccoli salad that you originally planned.
Wait. What? I don’t know anything about that.
Maybe.
Regardless of your willpower around lemon bars (can’t confirm or deny mine is about a NEGATIVE 12) you need to experience their luscious lemon power in your snack-or-dinner-or-who-knows-maybe-even-breakfast-eating life.
I mean. I drink green tea with lemon in the morning sooooooo it’s basically the same thing.
Other recipes you might like:
Strawberry No Bake Gluten Free Paleo Lemon Bars
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Sugar Free Keto Low Carb Lemon Bars
You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!
Ingredients
For the crust:
- 1/2 Cup Coconut oil, at room temperature (should be the consistency of softened butter)
- 2 Tbsp Monkfruit *
- Pinch of salt
- 1 Cup Coconut flour, sifted (95g) **
For the topping:
- 4 Eggs
- 2 tsp Lemon zest
- 3/4 Cup Fresh lemon juice (about 6 large juicy lemons)
- 1/2 Cup Monkfruit
- 1 1/2 tsp Coconut flour, sifted
Instructions
Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
Lower the temperature of your oven to 325 degrees and ensure the oven rack is in the middle of the oven.
Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monkfruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ***
Recipe Notes
*See blog post for notes on other sweeteners
**As with all GF baking, please weigh your flour to ensure results
*** The first bar is a little difficult to get out, so be gentle! But, once one is out, it's smooth sailing!
Store bars in the refrigerator until ready to serve. Monkfruit does become grainy as it cools and sits for a long term, so bars are best made as close to serving as possible (keeping chilling time in mind)
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitFOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 3 . OLD POINTS:2
(per 1 bar, based on recipe making 16)
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Lauren @ Climbing Grier Mountain says
I’m obsessed with all things lemon! Seriously, so gorgeous!!
Taylor Kiser says
Me too!!! Thanks!
Susan says
I just finished making these. I noticed in the picture your dusting them with powdered sugar. Is that right?
Taylor Kiser says
You can – up to you!
MikeThKegoGuy says
Why would you promote powdered sugar when it’s a keto recipe?
Taylor Kiser says
It’s powdered sugar free sweetener.
Anita says
It’s swerve icing sugar with no carb or another sugar substitute. Nobody is promoting icing sugar…..
Eileen Lovell says
They sell powdered swerve that would also work!
Amanda Leigh says
Sounds yummy. Had anyone tried this with sweetener besides monkfruit?
Taylor Kiser says
I have a recipe with honey here: https://www.foodfaithfitness.com/paleo-lemon-bars-super-simple/ Hope that helps!
Michele says
Yes, I used Swerve confectioners sugar. They are very tart! My kids didn’t like them too much, but they were ok to me.
Anita says
Yes I tried erithrotol and it works the same. Canadians can buy a monk fruit Erythritol mix at Bulk Barn
Joanne says
These look great! I was glad to see there is not any starches in the crust of filling.
Taylor Kiser says
I hope you love them! 🙂
Brittany Audra @ Audra's Appetite says
Need to start baking with monkfruit more! I have some on hand but usually have used for single-serving/smaller quantities in the past. These look delicious! 🙂
Taylor Kiser says
Monkfruit is SO good. I am obsessed! You gotta use it more!
k says
I’d rather use a low carb sweetener like Stevie. Any idea what the conversion is?
Taylor Kiser says
I just answered your same question in another post! Recipes are only tested as written, as it would be VERY time consuming/expensive for me to test recipes many different ways. Let us know if you try it.
Natalie A says
These look delicious! I’ve been on the keto diet for two months and finding new recipes like these are a treasure. It helps the sweet tooth crave! Thank you for sharing!
Taylor Kiser says
You’re so welcome!! Hope you love them if you try them!
Elaine says
I noticed in one of the photos that you lines the pan. Did you use parchment paper?
Taylor Kiser says
Yep! But you don’t have to!
Maribeth says
My daughter made these and they are delish!!! Would you happen to have the nutritional info on them and if so would you mind sharing.
Thanks so much,
Maribeth
Taylor Kiser says
I am so glad! The full nutritional information is already in post 🙂 right under the recipe! Thanks!
Joelle says
The link for the nutritional information isnt working.
Taylor Kiser says
fixed it! Sorry!
Kelly says
I can’t wait to try these out this week! Are you able to sub in ghee instead of coconut oil for both the crust and the filling? If you can, would the measurements be the same?
Taylor Kiser says
I honestly don’t know as recipes are only tested as written, so I have no way of knowing what else will work! I THINK it will work – however, my fear is the crust may not chill as hard! Let us know if you try!
Rachel says
I used xylitol as the sweetener and it worked perfectly!! They stored very well and never became grainy (literally had them in my fridge for over a week!)
Taylor Kiser says
YAY! I am so glad to hear that!!! thanks for sharing!
Alyssa says
How much Xylitol did you use? Half a cup?
Suzanne says
Theses look great! Do they keep long?
Taylor Kiser says
They do, but they do start to get a little grainy after 2-3 days!
Vanessa says
Thanks for sharing! This looks like a great one to make for company!
Taylor Kiser says
Oh totally!! i hope you love!
Chris says
I know the recipe specifically states fresh lemon juice, but I have to be *that person* and ask if it would work ok with bottled. 🤣Would there be an issue with preservatives or anything? I usually have some on hand but never have lemons!
Taylor Kiser says
You DEFINITELY can’t use bottled because bottled tastes much different than fresh and makes these not taste good! Sorry!
Gina Leslie says
I can’t wait to try these!
Taylor Kiser says
I hope that you love them!
Michelle says
Probably a dumb *newbie keto* question … is this the granulated monk fruit sweetener? 🤔
Taylor Kiser says
No dumb questions! 🙂 And yes it is!
Amanda says
Can I make these with gluten free flour instead of coconut flour?
Taylor Kiser says
No I am sorry, they are much different!
Ashley says
Made these last night but I had only bought 2 lemons to work with. I ended up with right under 1/2 cup of juice. I went ahead and subbed the rest with water. Let me say they are still very tart! I also used a sucralose sweetener. I’m not a huge fan of the coconut flour crust (just my personal preference.) I would rather use Walnut with a little bit of coconut or almond flour. It was still good and definitely satisfied my craving though. Thank you for experimenting and sharing your recipe!
Taylor Kiser says
You’re welcome! I think the sucralose will change the flavor as it’s not as sweet as monkfruit!
Anna Hill says
I’m so glad to see this comment. Loving the keto life, but the only remotely keto sweetener I can tolerate is sucralose. I’m looking forward to trying these!
Taylor Kiser says
Hope you love!
Aylene says
Can I use swevre? I have both confectioners and granular. If so would I use the same measurements as the recipe?
Taylor Kiser says
Yes you can! It SHOULD be a 1:1 ratio however, I can’t guarantee as I haven’t tried using it. Let us know if you do!
Christi says
I tried this and it was perfect. The bars were very tart but that is how I like my lemon.
Taylor Kiser says
So glad you liked them!!
Sarah Dixon says
Been on keto diet for 8 months and was craving something for a dessert. I love lemon bars and made these. These are SO yummy!! Thanks so much!
Taylor Kiser says
Yay! So glad you love them!
Alyssa says
Tailor!what a gorgeous Lemon Bars ! Your directions make this seem like such an easy approach, too. I would love to make this soon!
Taylor Kiser says
I hope that you do!
Nancy says
These sound so yummy. I can hardly wait to make them. My question is what is a serving size> 1 bar or 2. My husband is arguing with me about this. I tell him 1 bar. and he is just being annoying and pig headed.
Taylor Kiser says
It’s one bar 🙂
Alex says
It smelled so good but way too eggy for my taste. How can that be fixed?
Taylor Kiser says
It can’t – you might need to try a different recipe. Sorry! Many people love this one, but not everyone has the same taste.
Mehar says
These look so good, want to try these but was wondering if I can use almond flour instead of the coconut flour, thanks
Taylor Kiser says
I’m sorry but they aren’t interchangeable!
Mehar says
Good to know, thanks .
Cut says
But there are lots of almond flour crust recipes. I would try one of those.
Whitney says
Can this recipe be frozen in an airtight container?
Taylor Kiser says
I haven’t tried but I THINK so! Let us know if you try!
Ltr says
I made these with a monk fruit/Erythritol blend and the texture was perfect! I actually ran out and only had 1/4 cup for the filling and it tasted excellent. My only issue was I didn’t mix the eggs enough so I got white apots and then the top also cracked lol not sure how to avoid that but I’ll definitely make again!
Taylor Kiser says
That does happens sometimes! Even to me! add some sugar free powdered sugar and no one knows 🙂
Robyn says
Curious if you use pure monk fruit sweetener or the Lakanto blend? The blend seems to have a strong cooling effect to me. Do you notice that with these bars?
Taylor Kiser says
I use the lakanto blend. I don’t notice it in these bars but I know some people do notice it with the blend!
Liz Davis says
I love anything with lemon. I made your dessert earlier this morning and 5 hours later I couldn’t wait I had to take it out of the fridge and try a bite. I cut a small piece off the corner and it is so delicious. I did change the sweetner I didnt have Monk fruit so I had to use half pyure and half swerve sweetener and it turned out great. Thank you for the recipe.
Taylor Kiser says
Yay! I’m so glad you love it!!
Claire says
Can you use butter instead of coconut oil for the crust ? I have liquid coconut oil but not the solid.
Taylor Kiser says
I have tried it and the crust doesn’t go as crunchy unfortunately!
Lola Osinkolu says
Wow! Love this unique and healthy combo!
Daphne says
Is it really 1 1/2 tsp coconut flour only for the filling? Ive made this twice and my filling always seeps into the crust so my crust gets mixed with the filling or it becomes the top portion, despite following the recipe properly. I didnt overbeat my eggs too.
Taylor Kiser says
Yes it really is! This happened to me a few times. Did you cool your crust first? Weigh your flour? Make sure to not overbake?
Lesya says
I just made these and they were an epic fail. I don’t know what happend. I followed the directions carefully. The crust separated from the lemon bars and the bars are wayyy too tart. I love lemon bars but sadly I had to throw all of these away. 🙁
Taylor Kiser says
I’m sorry you didn’t like them – I just made these for a party and they were a hit.
1. Did you weigh your flour?
2. Did you use fresh lemon juice?
3. It sounds like you overbaked your crust (it separates when overbaked.) was the color VERY light?
Would love to try to help!
Meyou says
Monkfruit doesn’t get crunchy, the erythritol that it is mixed with gets crunchy…
Patricia says
Great article and recipe! Absolutely loved it 🙂 Easy to follow and truly delicious. Thank you very much for sharing and keep up the good work .
Taylor Kiser says
So glad!
Mack says
Delicious and i can eat a few without feeling guilty. This recipe is a winner
Taylor Kiser says
Glad you like it!